"A great meal in not about the food and the wine. A great meal is an emotional experience. We try to make an extraordinary one by creatin ga beautyfiul place fille with staff who care..."

"Each day we create two unique nine-course tasting menus, focused dishes that all feature distinct ingredients. What we want you to experience is that sense of surprise when you taste something so new, so exciting, so comforting, so delicious, you think, "Wow" - and then it's gone."

In the rarefied world of fine French cuisine, few compare to Jean Georges' New York star. From the meal's palate-tingling amuse bouche opening to the parting gift of boxed chocolates, every moment feels effortlessly choreographed. The precise service still manages to be friendly, and the dining room's buzz proves that the financially well-endowed don't always live up to their stuffy stereotype.

Classic mains feel lively with global influences--the Asian pear and candied tamarinds are perfect foils for gamey squab, served very rare. And even vegetables impress: A dish of just-picked morels over fork-tender asparagus will have meat-eaters on their knees. Dessert is an encore itself, with diners choosing a theme that includes four separate wonders.

This restaurant changes it's menu and decore with each season:
Over a forty-eight hour timeframe, the restaurant was completely transformed from Park Avenue Winter to a completely new décor for Spring, inspired by a classic English garden with wild, raw vegetation and materials. To convert the cuisine to the new season, Chef Craig Koketsu (Quality Meats) created the refined, spring-inspired menu with contemporary classic dishes. The menu's focus evolved from showcasing winter's rustic flavors to highlighting the best of spring’s produce.

Decorated with Vertes Murals, this legendary cabaret is an intimate venue in which to enjoy superb French culinary creations. All reservations are for dinner and a show.

Socarrat's ambience denotes feelings of warmth, comfort and hospitality that is underscored by one appealing long communal table, Diego Velázquez paintings, amber lighting, and Spanish music.

Socarrat, the quintessence of the perfect paella and for which the restaurant is named, is the delectable, sensuous crust that forms on the bottom of the paella pan when the liquid is rendered and the rice reaches its peak of succulence. The menu, an authentic array of delicious dishes from the regions of Spain specializing in traditional tapas with an accent on paella and fideua (which substitutes fried noodles for rice) that can be characterized as a true exploration for the palette.